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We hope you got insight from reading it, now let’s go back to gongura (ambadi) pickle/chutney recipe. You can have gongura (ambadi) pickle/chutney using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to cook Gongura (Ambadi) pickle/chutney:
- Prepare 3tbsp- gingelly oil
- Prepare 1tsp- mustard seeds
- Prepare Pinch - heeng
- Get 1tsp- cumin seeds
- You need 1tsp - coriander seeds
- Prepare 2tbsp - Chana dal
- Use 2tbsp- urad dal
- Provide 2tbsp - daalia
- Use 2-3tbsp - groundnuts
- Take 4 pieces-dried red chillies
- Provide 5 pieces- small garlic cloves
- You need 1 medium size- diced onion
- Get 5-6cup - gongura/ambadi/sorrel leaves (washed and pat dried)
- Provide 1/2tsp - turmeric
- Provide as per taste Salt
- Get 1tsp - tamarind paste
Steps to make Gongura (Ambadi) pickle/chutney:
- Heat the oil in a pan and add everything in list of ingredients one after another mixing and sautéing leaving out gongura leaves.
- Sauté till light brown and then add the leaves.. It will take less then a minute for leaves to shrink and change it's color
- Now, add turmeric, salt and tamarind paste and stir and mix well for a minute on medium flame. Set aside for it too cool completely.
- Coarsely grind the ingredients using as lil water needed to churn.
- And voila, Gongura/Ambadi/Sorrel Leaves chutney/pickle ready.
In Tamil, Gongura is called Pulicha keerai because of its sour taste. Since this keerai is sour, there is no need to use tamarind for this recipe. This delicious chutney can be stored in the refrigerator for a week. Gongura pachadi recipe, a hot spicy and tangy chutney from andhra cuisine is made using red sorrel leaves. It is served with rice !
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